A Quick Update
1. I’m eating a bagel with cream cheese.
2. I have 48 unread emails.
3. I went to the layover this weekend and danced my ass off.
4. My students don’t understand what “choice” means. Oh my guh.
5. I got a new job.
Dear Dominique,
This morning I made myself a single cup of coffee using a porcelain coffee filter. It was heavenly. Oh-so-heavenly.
Wish you were here
Sofia’s Perch
There is something so comforting and magical about a cat sitting on a windowsill looking out at the world.
Almost Mama’s Lentil Soup
I’ve been sick for about a week, so I decided to make myself some soup. This is an adaptation of the lentil soup my mother made when I was growing, but I added a few things and omitted a few others. If you have the great privilege of doing so, use fresh, organic and locally grown ingredients.
two to three tablespoons olive oil
one tablespoon cumin
one tablespoon cayenne pepper
one tablespoon oregano
two to three leaves fresh sage
two to three branches fresh thyme
freshly ground pepper
kosher salt
three garlic cloves, two whole, one minced
one quarter of a red or yellow onion, diced
six carrots, chopped
one tomato, chopped
one pound of brown lentils
two quarts veggie broth
tortillas / baguette / sliced bread
six quart stock pot with lid
In a 6-quart stock pot heat your olive oil over a medium flame. Once the oil is hot, add the onions. When the onions have begun to sweat, add the carrots. Saute the onions and carrots until they have softened slightly. Add the minced garlic and continue to saute for two to three minutes. Add the garlic cloves and tomato and saute until the tomato skin softens and the juices have cooked down. Add half the amount of each dried spice. At this point if you find that you need more oil, feel free to drizzle. Add the lentils and saute for about a minute so the the veggies and spices are equally dispersed among the lentils. Add two quarts veggie broth, the rest of the dried spices and the fresh herbs, bring the soup to a boil and then lower to a simmer and cover the pot with a lid. Cook for 20 to 30 minutes or until the lentils have softened. Add freshly ground pepper and salt to taste. Serve hot with the grain of your choice. Garnish with a pinch of cayenne pepper and a spring of cilantro. Serves two with ample leftovers for tomorrow’s lunches.
